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36" Corner Build in Minnesota

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  • Chris,

    The build is looking mighty fine. This device would come in handy for most of the lower temp drying fires. Fully stoked with lump charcoal, they burn very hot, but with no direct flame impingement on the dome. Wood fires tend to get out of hand before you know it. A charcoal chimney starter (Not Galvanized) also comes in very handy for many uses after the oven is fully dry.


    EDIT: Having internet speed issues loading pics. Here is a link with a pic that I wanted to share.
    Last edited by Gulf; 09-11-2022, 06:33 PM.
    Joe Watson " A year from now, you will wish that you had started today" My Build Album / My Build

    Comment


    • Chris, I love the stepping of the front facade up to the chimney. Nice proportions! Is the surround a hexagon or octagon in plan? Also it looks as if the roofline has a gentle slope to the back, will you do a flattish roof or a gable shedding to each side? Are you also planning to build-on some sort of rain protection for you when working the oven in the rain? I may have to invest in one of those patio umbrellas for sun and rain protection since my dome is exposed.
      Last edited by Sixto; 09-12-2022, 05:35 AM.
      if it's worth doing, it's worth doing to the best of your ability!
      Sixto - Minneapolis

      Comment


      • Gulf - I have a couple of charcoal chimney starters which I have been using to start the curing fires. They are working great in this role. Yesterday I started with 6 briquettes in the foil pan and added kindling as necessary to spark to flames. I'll ramp up the number of briquettes each day until to raise the heat until I'm able to build bigger fires. I'm trying to heed Utah's advise and keep the fires manageable.

        Thanks for the feedback and advice.
        Chris

        My Build - https://community.fornobravo.com/for...d-in-minnesota
        My Album - https://photos.app.goo.gl/KsnadqNYJqHMYxme7

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        • Sixto - The enclosure five sided with the flat front, two side extending back from the front to the end of counter and then two sides coming to the point at the back of the corner. The back does slope back to the corner. The slope will remain to be topped by a poured concrete cap with overhang. My plan is to get the cement board and waterproof on this week. In the meantime, I am able to cover the entire enclosure with a larger tarp after cooling to protect from any overnight rains. Hoping the forecast remains dry for a few days.
          Chris

          My Build - https://community.fornobravo.com/for...d-in-minnesota
          My Album - https://photos.app.goo.gl/KsnadqNYJqHMYxme7

          Comment


          • If you will elevate the charcoal and allow air to be drawn in from underneath it will burn without the need for kindling in these easy stages.
            Joe Watson " A year from now, you will wish that you had started today" My Build Album / My Build

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            • I’ve finished up the back, sides and top over the dome and applied waterproofing to seam and screws. Also continued with the curing fires after a couple days off due to schedule and weather.

              The fires are mesmerizing. Click image for larger version

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              Attached Files
              Chris

              My Build - https://community.fornobravo.com/for...d-in-minnesota
              My Album - https://photos.app.goo.gl/KsnadqNYJqHMYxme7

              Comment


              • I have completed 5 of 7 curing fires and have noticed a hairline crack along the back wall. I know all ovens crack but should I be concerned??

                Chris

                My Build - https://community.fornobravo.com/for...d-in-minnesota
                My Album - https://photos.app.goo.gl/KsnadqNYJqHMYxme7

                Comment


                • No, fairly common and domes are self supporting. One of the reasons staggered joints are recommended, even though the crack did go thru one of your bricks.
                  Russell
                  Google Photo Album [https://photos.google.com/share/AF1Q...JneXVXc3hVNHd3/]

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                  • I ran full fire yesterday and it heated up nicely. I will attempt pizzas on Friday. I can’t wait.



                    Attached Files
                    Last edited by MnDude45; 09-21-2022, 06:39 AM.
                    Chris

                    My Build - https://community.fornobravo.com/for...d-in-minnesota
                    My Album - https://photos.app.goo.gl/KsnadqNYJqHMYxme7

                    Comment


                    • There are a lot of nuances in cooking pizza so don't be surprised if you make some accidental calzones (I've make several). I found wooden peels seem to work best for loading and a steel banjo peel for turning and remember less is best when topping the pizzas.
                      Russell
                      Google Photo Album [https://photos.google.com/share/AF1Q...JneXVXc3hVNHd3/]

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                      • Originally posted by MnDude45 View Post
                        I ran full fire yesterday and it heated up nicely. I will attempt pizzas on Friday. I can’t wait.
                        Looks great! I'm sure your pizzas will taste great too! I started with one pie only using the wood peel with cornmeal to launch it. It was topped with really nice olive oil and rosemary, just to get the feel of the oven. Watching it rise and bubble away was like watching a Polaroid photo develop. Then I tried to see if I could manage two fully topped pizzas at once. It was harder to do, but it worked... one pizza got a little ash on it (I need a longer copper pipe) Then, on the next pair of pies I got overconfident and folded an accidental calzone like Russell said. All good! Have fun on Friday!
                        if it's worth doing, it's worth doing to the best of your ability!
                        Sixto - Minneapolis

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                        • Pizza Time!!

                          i preheated the oven for about 2hrs. Reached a relatively consistent of 900+ on the ceiling and 680-720 on the floor.i started with a plain cheese pizza and then made a couple pepperoni. Our granddaughters were over so that’s as exotic as it can get

                          I had good activity with the crust and some nice leopard spots on top and bottom. It was a great first run.

                          Click image for larger version

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                          Attached Files
                          Last edited by MnDude45; 09-24-2022, 04:07 PM.
                          Chris

                          My Build - https://community.fornobravo.com/for...d-in-minnesota
                          My Album - https://photos.app.goo.gl/KsnadqNYJqHMYxme7

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                          • Well done! Those look great. Congrats!
                            My 42" build: https://community.fornobravo.com/for...ld-new-zealand
                            My oven drawings: My oven drawings - Forno Bravo Forum: The Wood-Fired Oven Community

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                            • Looks fantastic, congratulations!
                              if it's worth doing, it's worth doing to the best of your ability!
                              Sixto - Minneapolis

                              Comment


                              • UtahBeehiver - You are correct on the wooden peel for loading. In my testing using the kitchen oven, several calzones were made trying to use an aluminum peel.
                                Chris

                                My Build - https://community.fornobravo.com/for...d-in-minnesota
                                My Album - https://photos.app.goo.gl/KsnadqNYJqHMYxme7

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